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Cornbread And Sausage Stuffing

  • prep: 40 mins
    total time: 1 hour 40 mins
  • servings: 10
Photography: David Loftus

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Ingredients

  • 1 pound fresh pork sausage, casings removed, crumbled (plus giblets, diced; optional)
  • 1 large onion, (about 2 cups), finely chopped
  • 3 celery, finely chopped (1 1/2 cups)
  • Coarse salt and ground pepper
  • 2 pounds prepared cornbread, cut into 3/4-inch cubes (12 cups)
  • 3 tablespoons finely chopped fresh sage
  • 3 large eggs, lightly beaten
  • 1 to 2 cups reduced-sodium chicken broth

Cook's Note

If you aren't planning on cooking the stuffing inside the turkey, pour all the chicken broth over the entire amount of stuffing, and transfer to a large baking dish.

Directions

  1. Step 1

    Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.

  2. Step 2

    To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.

  3. Step 3

    Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet. Stuff into turkey, using about 4 cups. Spoon remaining stuffing into a baking pan; it should reach the top. Refrigerate stuffing in pan and remaining broth separately, covered, until ready to bake.

Source
Everyday Food, November 2005

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Reviews (23)

  • 1uniquemonique 3 Mar, 2013

    I saw this same recipe on Everyday Health and it stated bake the stuffing for 25 minutes.

  • QuimbyDog 24 Nov, 2012

    I'm guessing it gets baked for one hour since the prep time is 40 minutes and the total time is 1 hour 40 minutes. Just call me Sherlock...

  • And he cooks 22 Nov, 2012

    I second the request. How long do you bake it for?

  • lv 2 cook 20 Nov, 2012

    How long do we bake this?

  • luv2cook0911 4 Nov, 2011

    If I use Jiffy. How much. Sounds wonderful.

  • Eviebelle 20 Sep, 2011

    My family LOVES this stuffing. I have made it every Thanksgiving for the past 6 years. I use Jiffy cornbread and just make it 1 day ahead, to let it dry out a bit. Wonderful recipe!

  • aulait 10 Sep, 2011

    A very Southern type of "Dressing". We choose to bake instead of "stuffing" Poultry.Usually the drier the Cornbread the broth is increased.We use Seasoned Cubes and Sweet Home~made Cornbread w/"Bell's Poultry Seasoning".Highly recommend this box of vibrant Colours and salt free.

  • gfarrell 25 Nov, 2010

    FYI; I've made my own cornbread for it before, so the best result is to wait for your cornbread to cool down and get somewhat 'tough' in order to retain some crunch and shape for the stuffing.... I've also made this with apple cider replacing half the broth, and it is amazing! Not sure about the freezing. Hope this helps everyone else!...

  • AdrienneEtienne 17 Nov, 2010

    I made this last year and it was amazing! I baste my turkey with wild turkey bourbon which makes an amazing gravy. So my Thanksgiving has a sothern flare so this stuffing worked perfect! I don't think I will ever make a different stuffing I found our all time favorite!!! Thank Martha :-)

  • LaurenJill 21 Nov, 2009

    I am making my own cornbread. Do I need to dry it before making the stuffing? The recipe does not mention.

  • theresac1 21 Nov, 2009

    Any ideas on how far in advance I can make the cornbread? Does it freeze well?

  • rebbieg 17 Nov, 2009

    How many does this serve?

  • EvaLynnsArtfulCreations 4 Nov, 2009

    I can't wait to try this for the first time. I think my family will love it.

  • christianhomekeeper 30 Oct, 2009

    OK, I see that it says 1 hour and 40 minutes total time, 40 minutes prep so bake for 1 hour.

  • jnebarton 23 Feb, 2009

    I make this every year for Thanksgiving and it is a huge hit!

  • rmrst40 26 Nov, 2008

    Just cook the stuffing 30-40 minutes in the oven at 350 in a casserole dish instead of in the turkey-- hope this helps you

  • PerkyJen 26 Nov, 2008

    I don't want to cook the stuffing in my bird. Does anyone know how long to cook it and at what temp if cooking separately? Thanks for your help.

  • rmrst40 26 Nov, 2008

    Also for anyone interested, I used the buttermilk cornbread dressing recipe and just doubled it because the original recipe would probably only feed 6 from the looks of it

  • rmrst40 26 Nov, 2008

    i think you want to cook it at 350 for 30-40 minutes until its a little browned on top because everything is already cooked you would just be heating it through

  • PerkyJen 26 Nov, 2008

    I don't want to cook the stuffing in my bird. Does anyone know how long to cook it and at what temp if cooking separately? Thanks for your help.

  • PerkyJen 26 Nov, 2008

    I don't want to cook the stuffing in my turkey. How long do I bake it for and at what temp if I want to do it separately? Thanks for the help.

  • LouiesMommy 24 Nov, 2008

    I am using the Buttermilk Cornbread recipe (from the Cornbread Stuffing recipe) to make this; but do I double that recipe or not? Thanks for your help!!!

  • Suly 30 Mar, 2008

    Itn n n n s so delicious ! My family loved !!!